>>8501089>he does his roux with water in it>he doesnt know the entire reason to do it with fat instead of just whisking flour and stock together is to allow browning and prevent lumping>being this american

My gravy always turns out weird. I'm using my great grandmother's recipe of 1 tbsp flour, 1 tbsp fat and 1cup water. I brown the flour then add the butter and stir and finally add in water (or stock if I have it). My problem is it always comes out with only a slight starch flavor. I don't know, maybe I'm adding the water too fast? Thoughts?

>>8501114You're supposed to melt the fat, add the flour, let brown with the fat, add the liquid, bring to a boil while stirring and then let simmer for as long as it takes for the starchy feeling to go away. How long that is depends on how darkly browned your roux was. A darker roux requires less simmering and adds more of the nutty, candy flavours - but it also thickens the gravy less than a lighter roux.

I put one cup of chicken stock on the stove and set it to boil. Then I take one tablespoon of butter and one tablespoon of flour and combine it in a bowl. Next, I add the paste to the boiling stock pot and whisk until mixed. Finally I add the drippings from whatever meat I'm cooking to the gravy. Perfect gravy everytime. Season with salt/pepper

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